Canada is the largest exported country of pulses in the world. Research in the field of pulse-flour food gradually increased in recent years. An overview of research and development of pulse and their food products by Pulse Canada and other organizations in Canada was summarized, including nutritional characteristics, development of wheat- pulse-flour food, effects of milling methods on the quality of pulse flour as well as foods made of blending flour, and detection technologies of pulse quality, in order to provide some reference information for R & D works in China.